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Monday, April 23, 2012

BBQ Nights

The temperature climbed to almost 90 degrees this weekend and we welcomed the sun with lots of time outdoors, cold drinks, and firing up the BBQ for the first time this year. Last night, we dined on potato salad, barbecued chicken, and mixed greens - the perfect meal for a warm, spring night.

Cut potatoes into 1/2 inch pieces, put them in a large pot and cover with water. Bring potatoes to a boil, turn down heat to low and simmer for 20 minutes or until potatoes are tender.
Place eggs in a small pot and cover with water. Bring to a boil, turn down heat to simmer and simmer for 10-15 minutes.
When potatoes are cooked, drain and sprinkle with vinegar. When eggs are cooked, rinse in cold water until cool enough to handle. Remove shells and cut into small pieces.
In a large bowl, mix mayonnaise, mustard, and celery. Add potatoes and egg and mix together. Season with salt and pepper.
Best if refrigerated for 30 minutes or more before serving.